Line 9 x 5 x 2-inch metal loaf pan with plastic wrap.
Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth Mix in cream and golden syrup. Remove from heat. Stir in remaining ingredients. Pour 1/2 chocolate mixture into prepared pan. Sprinkle marshmallows on top & pour rest of mixture over the marshmallows. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.) Peel off plastic wrap. Cut cake into slices and serve.

* Chocolate coated Honeycomb bars** I prefer the large marshmallows cut in four, I think they taste better than the mini ones.

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14 thoughts on “Food Monday ~ Chocolate Biscuit Cake”

Yummy (!) And just when I was trying to cut down on the chocolate; and the honey; and the cream…. etc…. Oh my!
Will be going away for a week in early July and another in early August and am trying to fit into my swimsuit.
On the other hand – there’s nothing to stop me taking another look at this recipe AFTER the holidays is there (?)…..heh heh!!

Sandra – I use about 9 or 10 ounces of digestive biscuits. Sometimes I use a full packet and adjust the other ingredients. After a lifetime of cooking and baking with my mother it is very much go by look and feel of a mix.

I’m planing a party of all parties like the ones when u were younger and I gave just made this cake so excited just licked the spoon and now I can’t wait to eat the whole thing myself maybe I’ll just tell everyone that it didn’t turn out good and I had to put it in the bin ……..well if they look in the bin all there will be is crumbs hmmmmm I think it’s a plan xxx